Ingredients: 

• 700g (1.5lbs) organic dates, stoned and roughly chopped
• 1.0 litre (38fl oz) organic porridge oats
• 500ml (18fl oz) organic wholemeal flour, organic spelt or gluten free flour
• 175 ml (6fl oz) barley malt
• 175 ml (6fl oz) organic sunflower oil

Preheat the oven to 180ºC/350ºF. Grease a baking tin or dish 25 x 30cm (10 x 12ins).

Place the dates in a saucepan and cover with water. Simmer until the dates are soft.

Combine the oats and flour in a blender. Add the malt and oil and blend thoroughly. (If you measure out the oil first and then use the same measuring jug for the barley malt, the malt just slips out easily.)

Put three quarters of the oat mixture in the bottom of the greased tin and press it down well with your hands. Spread the dates over the top. Spread the remaining oat mixture on top of the dates. Bake for 40 minutes or until brown.

This is an easy to make sauce and yet it can change a very simple meal. You can use it poured over plain brown rice or mixed in at the end of a tofu and vegetable stir-fry or just used to brighten up some leftover vegetables.

Ingredients: 

• 2 tablespoons arrowroot or kuzu
• 2 tablespoons water
• 8 fl ozs or 1 cup unsweetened organic apple juice
• 3 fl ozs or one third cup apple cider vinegar
• 2 fl ozs or one quarter cup of organic maple syrup or honey
• 1 tablespoon organic tamari or organic soya sauce

Directions:

Put the arrowroot and water together in a small bowl and mix to a smooth paste. Place the other ingredients in a small saucepan and heat over a medium flame. Gradually add the arrowroot paste to the apple juice mix until you get the consistency of sauce that you prefer. Serve hot.

Ingredients:

• 1 large butternut squash
• 1 large red onion, chopped
• Half a bag of watercress
• 2 garlic cloves, chopped
• Handful of fresh basil
• 8 sundried tomatoes, chopped (from a jar, in olive oil)
• Feta (half a block)/goat’s cheese (small log or round)/tofu (half a block)
• Olive oil
• Freshly ground black pepper

Cooking Instructions:

Preheat oven to 180°C

Cut butternut squash in half lengthways, scoop out seeds and brush with olive oil. Roast in the oven (180°C) for approximately 40mins or until the flesh is tender.

Meanwhile, sauté the onion, garlic and basil in olive oil under tender (not browned) and then add the chopped, sundried tomatoes and watercress. Cook a little longer until the watercress has wilted and all the ingredients have mingled. Finally add the chopped feta/ goat’s cheese/tofu and lightly mix in. Season with freshly ground black pepper.

Remove the butternut squash from the oven and scoop out the flesh and put into a large bowl. Add the watercress and onions, etc to the butternut squash and then pile back into the butternut squash shells and bake in the oven at 180-200°C for approximately 20-25 minutes or until a little golden.

Serve with brown rice and salad.